American Pale Ale

A refreshing amber colored Pale Ale with a citrus-laden hop aroma. If you love the grapefruit flavours of Cascade you will definitely fall in love with this beer!

This beer is ready to drink as soon as its carbonated. It will peak at 1 to 2 months. Serve at 7 - 10 oC

Batch size: 20 liters

Efficiency: 65.0%

Original Gravity: 1.052

Final Gravity: 1.014

Alcohol: 5.16%

Bitterness: 38.5 IBU

Boil duration: 60 min

Water needed

14 L @74 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

21 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)

Ingredients

5 kg Pale Malt

100 g Special B/ Cara Aroma Malt

300 g Crystal 60 Malt (CaraMunich III/ Cara Ruby)

Hops: 30 g US 4/78 (9%) - 60 min

Hops: 25 g Cascade (6.5%) - 15 min

Hops: 10 g Cascade (6.5) - 2 min

5 ml Irish moss - 15 min

Fermentis SO 5 - YEAST

Work order

Heat 14 Liters of water to 74 oC. Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68oC (you can add boiling water or some ice cubes to adjust the temperature if needed)

Mash for 60 minutes

Heat 21 Liters of water to 76oC. Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (30 g US4/78) .Boil for 60 minutes

15 minutes before the end of the boil

- Put immersion chiller in your pot

- Add Irish moss

- Add 25 g Cascade

- Rehydrate yeast in 120 ml tepid water

2 minutes before the end of the boil

-Add 10 g Cascade

At the end of the boil cool down wort to 23oC and add to the fermenter. Pitch re hydrated yeast

Add crushed grain to a grain bag. Heat 5 L of water to 70 °C and mash grains at 68°C for 60 minutes. (stir the grain in the grain bag well)

Heat 7.5L of sparge water to 77°C

Remove grain bag from grain water and rinse with the heated sparge water. Bring wort to the boil, remove pot from the stove and add 2 kg of dry malt extract and 25 g US 4/78. Boil wort for 60 minutes.

15 minutes before the end of the boil

- Add Irish moss

- Add 25 g Cascade

- Rehydrate yeast in 120 ml tepid water

2 minutes before the end of the boil

- Add10 g Cascade

At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23oC pitch your re hydrated yeast